Top Shelf Blueberry Muffins

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 1 (18 ounce) box cake mix, such as betty crocker
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2/3 cup milk
• 3 large eggs
• 1/3 cup oil
• 1 1/2 cups fresh blueberries
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 3 tablespoons butter
• 1/2 cup chopped pecans

Recipe

• 1 preheat oven to 375 degrees. line muffins tins with paper liners and spray with cooking spray.
• 2 to make the topping, combine flour, brown sugar and butter together in a bowl and using a pastry cutter or 2 knives, cut butter into flour and sugar until a course meal texture. add nuts and set aside.
• 3 for the batter, combine dry cake mix, flour and baking powder in large bowl. mix milk, eggs and oil together; add to dry mixture and stir until dry ingredients are moistened. there will be lumps.
• 4 separate 1/2 cup of blueberries and set aside. fold remaining blueberries into batter gently.
• 5 spoon batter into pregared muffin cups, filling 1/3 full. place a few blueberries that were reserved on top of each muffin and 1 tablespoon or more of crumble topping.
• 6 bake at 375 degrees for 15-20 minutes.